Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 253

Caesar salad, with its sweet, crisp leaves, creamy mayonnaise dressing, cheese and croûtons, seems like a great vegetarian salad, except that often it isn’t. The mayonnaise may have Worcestershire sauce in it; there may be anchovies in the salad, and Parmesan cheese is not vegetarian. But it is possible to make a great veggie Caesar with Tabasco, capers and gherkins to pep up the mayonnaise, and Parmesan-style cheese or hard vegetarian pecorino to take the place of Parmesan.

SERVES 4

1 Cos lettuce, washed and torn into large bite-sized pieces

FOR THE DRESSING

6 tbsp mayonnaise

1 tbsp freshly squeezed lemon juice

1 garlic clove, crushed

a few drops of Tabasco or hot chilli sauce

125g (4oz) pecorino or Parmesan-style cheese, flaked with a potato peeler or coarsely grated

2 tbsp capers, drained and rinsed (or rinsed and drained if preserved in salt)

1–2 small gherkins, chopped

salt and freshly ground black pepper

FOR THE CROUTONS

2–4 slices of bread olive oil, for frying

Put the lettuce into a salad bowl.

Mix the mayonnaise with the lemon juice, garlic and enough Tabasco or hot chilli sauce to give it a pleasant kick. Add half the cheese, the capers and the gherkins, and add to the bowl with the lettuce. Scatter the rest of the cheese on top and season to taste with pepper and a little salt if necessary.

To make the croûtons, fry the slices of bread in olive oil in a frying pan, until they are crisp and golden, turning them to fry the each side. Cut the fried bread into pieces and add to the salad bowl. Toss the salad and eat at once.